Indian Recipes
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Ingredients
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| 1 |
Kamal kakdi (bhasinde or lotus root) |
500 grams |
| 2 |
Curd |
2 cups |
| 3 |
Onions, pureed |
2 |
| 4 |
Cloves |
5 |
| 5 |
Black cardamoms, slightly crushed |
8-10 |
| 6 |
Ginger-garlic paste |
1 + 1/2 teaspoons |
| 7 |
Cinnamon |
1 small stick |
| 8 |
Fennel seeds, powdered |
1 teaspoon |
| 9 |
Salt |
to taste |
| 10 |
Cumin seeds |
1/2 teaspoon |
| 11 |
Dried mint leaves, crushed |
1/2 teaspoon |
| 12 |
Butter or ghee (clarified butter) |
2 tablespoons |
| Method |
Peel, cut each kamal kakdi into 3/4-inches discs, wash well and boil it in salted water until half done, drain and set aside. Add 1/2 cup of water in curd, beat it, pass it through muslin cloth and cook in a pan over medium heat, until it changes color, set aside.
Heat ghee or butter in a pan, add cumin seeds, cloves, black cardamom, cinnamon and let it splutter, now add onion paste and ginger-garlic paste and fry until brown. Now add cooked curd and kamal kakdi, stir well to coat all over and cook until kamal kakdi is perfectly done. Garnish it with pudina leaves and serve.
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| Servings -3-4 |
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| Introduction
of the dish |
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This recipe is very easy to digest, and it involves only few ingredients.
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